Keto and low carb coconut flour muffins are wonderfully tender and fluffy. Two of them for breakfast are just perfect with a cup of coffee!
Servings9 muffins
Calories124kcal
Ingredients
- 1 cup canned coconut milk unsweetened, full fat
- 4 large eggs
- 1 1/2 teaspoon stevia glycerite (equals 1/2 cup sugar)
- 1 tablespoon vanilla extract (or 1 teaspoon coconut extract)
- 3/4 cup coconut flour (84 grams)
- 1/4 teaspoon Diamond Crystal kosher salt (or a pinch of fine table salt)
- 1 teaspoon baking soda (or 1 tablespoon baking powder)
Instructions
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Preheat your oven to 350 degrees F. Line 9 muffin cups with foil liners (these muffins stick to paper liners), and grease the liners.
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Stir the coconut milk well until very smooth. If it’s completely separated into water and coconut solids, I transfer the can’s content into a mixing bowl and whisk until smooth.
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In a medium bowl, beat the eggs using a hand whisk. Whisk in the coconut milk, stevia and vanilla, then mix in the cooconut flour, salt, and baking soda.
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If the batter is extremely thick and difficult to mix (coconut flour is very absorbent and sometimes unpredictable), add a tablespoon or two of water.
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Using a 4-tablespoon ice cream scoop, divide the batter between the prepared muffin cups.
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Bake until the muffins are fragrant and set and a toothpick inserted in their center comes out clean, 18-20 minutes.
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Cool the muffins for 5 minutes in the pan on a cooling rack, then transfer the muffins directly to the cooling rack to cool for 10 more minutes before enjoying.
Nutrition
Serving: 1muffin | Calories: 124kcal | Carbohydrates: 8g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Sodium: 238mg | Fiber: 3g | Sugar: 2g
